First of all let me thank all my blogger friends and others who sent in their best wishes for my son’s well being on the FB. He is much better and in less pain, though complete recuperation will take as much as six months. Meanwhile have arranged for a scribe so that he can take his exams. I have not been able to check all your posts for a while due to this emergency at home, will surely try to peep in as and when possible.
The jhunka is a traditional preparation of Maharashtra and Karnataka made using the gram flour. The authentic Jhunka makes use of onions but here I have tried to innovate a new preparation using the raw papaya. I must say this was a quick preparation and tasted really good. No one can make out that there’s papaya going into the preparation…..
The Jhunka goes well with Bhakari or any roti.
I am sending this to Naina and PJ’s Flavours of Maharashtra.
about 3 cups of grated raw papaya
3 garlic pods crushed
6-7 tbsp gram flour
2 tbsp sour curd
1/2 tsp turmeric
a pinch of asafoetida
6-7 green chillies chopped
2 tsp coriander pwd
about 5 tbsp oil (this needs a little extra oil)
1/2 tsp sugar
salt to taste
1 tsp mustard seeds
3-4 tsp coriander chopped
Heat oil and add the mustard seeds followed by crushed garlic, green chillies, asafoetida and turmeric.
Add in the grated papaya and mix. Season with salt and sugar.
Add the coriander pwd and mix again. Put the yogurt and sprinkle the gram flour and mix properly. Cover it with a lid and cook under it’s own steam for 5-6 minutes.
Add the chopped coriander and serve hot.